Keto Chicken Pot Pie Bake
{THM:S, Low Carb, Ketogenic}
A classic comfort food, Keto Chicken Pot Pie Bake is topped with honest-to-goodness biscuits and baked to a golden brown.
I love the taste of chicken pot pie. I don't know if it's the flaky crust, the tender vegetables and chicken, or the smells that reminds me of childhood, but to me, Chicken Pot Pie is comfort food.
Obviously, the Ketogenic Diet makes replicating this dish a bit of a challenge.
My first attempt resulted in Keto Chicken Pot Pie Soup – a recipe that you should definitely check out if you love your InstantPot.
But in an effort to come even closer to the original, my Keto Chicken Pot Pie bake features a thicker, creamier bake, and fluffy drop biscuits on top!
Here's what you'll need….
Cauliflower
Celery
Carrots
Onion
Bone Broth
Peas {if desired}
Green Onion
Thyme
Rosemary
Sea Salt
Pepper
Chicken
Cream Cheese
Heavy Cream
Almond Flour
Eggs
Coconut Flour
Baking Powder
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Keto Chicken Pot Pie Bake
A classic comfort food, Keto Chicken Pot Pie Bake is topped with honest-to-goodness biscuits and baked to a golden brown.
Ingredients
- For The Pot Pie:
- 1 head Cauliflower
- 1 cup Celery, chopped
- 1 cup Carrots, diced
- 1 large Onion, diced
- 2 cups Chicken Bone Broth
- 1/2 cup Peas {if desired}
- 1/4 cup Green Onion, diced
- 1 T Thyme
- 1 tsp. Garlic Powder
- 2 tsp. Sea Salt
- 2 tsp. Cracked Pepper
- 3 cups Chicken Breast, cooked & diced
- For The Biscuits:
- 4 oz Cream Cheese
- 1/2 cup Heavy Cream
- 1/2 cup Almond Flour
- 2 Egg Yolks
- 1 Whole Egg
- 2 T Coconut Flour
- 1 tsp. Baking Powder
Instructions
- First, prepare the chicken bake. Steam or boil the head of cauliflower until tender. Place in your blender with the bone broth, thyme, garlic powder, sea salt, and cracked pepper.
- In a large bowl, combine your liquid cauliflower mixture with the celery, carrots, onion, peas, green onion, and cooked & diced chicken breast.
- If using an InstantPot: Place the chicken bake mixture in your InstantPot. Lock the lid, set the valve to "sealing" then set your InstantPot to 20 minutes on soup.
- If using a traditional oven, place the chicken bake in a 9x13 pan, cover with foil, and bake at 350 for 40 minutes.
- Once the chicken bake is cooked through and the veggies are fork tender, (and you've moved the chicken bake from your InstantPot to a 9x13 pan) make the biscuits.
- For the biscuits: place the cream cheese in the bottom of your mixer with the whisk attachment and beat it until there are very few lumps.
- Add in the heavy cream and beat until it has doubled in size and forms stiff peaks. Carefully fold in the almond flour, coconut flour, egg yolks, egg, and baking powder. Fold carefully to ensure you do not break the whipped cream.
- Using a large spoon, drop the biscuit mixture by spoonful on top of the chicken bake in your pan. Sprinkle with a little additional sea salt if desired, then bake at 350 for 20-25 minutes, uncovered, until the tops of the biscuits are golden brown. Remove from the oven and serve warm.
Nutrition Information:
Yield: 8 Serving Size: 1/8th recipe (about 2 cups)Amount Per Serving: Calories: 261Total Fat: 6.7gCarbohydrates: 12.2gFiber: 4gProtein: 30.4g
xoxo,
Gretchen
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